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Polenta herb gnocchi
This is served as a replacement for potato dishes.
What you need
- 1 1/2 l water
- 1 pinch salt
- 350 g polenta
- 75 g unsalted butter
- 3 tsp fresh sage, finely shredded
- 3 tsp fresh parsley, finely chopped
Method
Preheat oven to 200°C.
Bring the water and salt to the boil in a large pan. Sprinkle in the polenta, stirring all the time. Cook for about 30 min or until mixture comes away from the sides of the pan.
Using two dampened spoons or an oval ice cream scoop, shape the polenta into oval shapes. Place them into a greased ovenproof dish.
In a pan, melt the butter, sage and parsley together and pour over the polenta shapes. Place in the oven for 15-20 min until pale golden brown.
Serving suggestion
Serve instead of potato with Italian meals.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1814 | 382 | 10475 | 8350 |
| Energy (kcal) | 433 | 91.4 | 2500 | 2000 |
| Protein (g) | 7.27 | 1.53 | ||
| Carbohydrate (g) | 67.3 | 14.2 | 345 | 275 |
| Fat (g) | 16.3 | 3.44 | 95 | 70 |
| Fat (saturated) (g) | 8.65 | 1.82 | ||
| Fibre (g) | 6.42 | 1.35 | ||
| Sodium (mg) | 82.8 | 17.5 | ||
| Salt (equivalent) (g) | 0.21 | 0.04 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 168 | 35.5 | 800 |
| Vitamin B-12 (µg) | 0.02 | 0.00 | 1 |
| Vitamin B-6 (mg) | 0.27 | 0.06 | 2 |
| Vitamin C (mg) | 1.26 | 0.27 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 0.86 | 0.18 | 10 |
| Zinc (mg) | 1.72 | 0.36 | 15 |
| Calcium (mg) | 17.8 | 3.75 | 800 |
| Folate (mcg) | 24.1 | 5.08 | 200 |
| Iron (mg) | 3.14 | 0.66 | 14 |
| Magnesium (mg) | 115 | 24.4 | 300 |
| Niacin (mg) | 3.20 | 0.67 | 18 |
| Pantothenic acid (mg) | 0.39 | 0.08 | 6 |
| Riboflavin (mg) | 0.18 | 0.04 | 1.6 |
| Phosphorous (mg) | 215 | 45.3 | 800 |
| Thiamin (mg) | 0.34 | 0.07 | 1.4 |
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